Lunchbreak: Tony Chachere’s Standing Rib Roast, Creole Stuffed Shrimp, Baked Feta

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Kate Stuart


1 7 or 8-lb, bone-in standing rib roast
1 Bottle Tony Chachere’s Injectable Roasted Garlic & Herb Marinade
1/4 cup Tony Chachere’s Spice N’ Herbs Seasoning
1/4 cup Chopped garlic
1/4 cup Olive oil

Preheat oven to 450 degrees.

Pour Roasted Garlic and Herb Marinade into a measuring cup. Assemble injector. Inject the roast with the marinade approximately every inch, making sure to rotate the needle as you go. (Note: injecting guide on marinade bottle).

Make the wet rub. In a bowl, mix Tony Chachere’s Spice N’ Herbs Seasoning, garlic, & olive oil. Rub mixture all over roast.

Place roast on a rack in roasting pan. Bake at 450 degrees for 20 minutes. Reduce heat to 325 degrees until a thermometer inserted into the thickest part of the roast registers 120 degrees for medium rare (about two-and-a-half hours). Remove from oven, cover with foil, and let rest for 20 minutes.


1 lb. Raw jumbo shrimp (13-15 count) peeled, leaving tail on, deveined, and butterflied lengthwise
1 Stick of butter, softened
1/2 cup Panko bread crumbs
1/2 cup Red onion, finely chopped
1 Zest of one lemon
2 tbsp. Garlic, minced
2 tbsp. Grated Parmesan cheese
1 Handful chopped parsley
2-3 tsp. Tony Chachere’s Original Creole Seasoning

Preheat oven to 425 degrees.

Rinse shrimp well under cold water. In a bowl, toss shrimp with 1 teaspoon Tony Chachere’s Original Creole Seasoning, and return to the refrigerator.

In a small bowl, add butter through parsley and mash with a fork until combined. Add two teaspoons of Tony Chachere’s Original Creole Seasoning to mixture until combined.

Remove shrimp from refrigerator. Place each shrimp on a baking sheet by fanning the tail out (or think of it as cut side down folded out). Place a spoonful of the stuffing mixture on top of each shrimp.

Bake for 10-12 minutes. Optionally, place under broiler until stuffing browns on top.

*This recipe can easily be doubled, makes for a great appetizer or side dish, too!*


1 tbsp. Tony Chachere’s Original Creole Seasoning, divided
1 Baguette or package of pita bread, sliced
16 oz. Odyssey Feta, packed in brine
1/2 cup Grape tomatoes, chopped
1/2 cup Red onion, diced
1/2 cup Roasted red peppers, chopped
1/2 cup Kalamata olives, drained and finely chopped
3 Garlic cloves, finely minced
Handful fresh parsley, chopped
1/4 cup plus 2 teaspoons extra virgin olive oil, divided
Balsamic glaze

Preheat oven to 400 degrees.

Place sliced bread in single layer on baking sheet. Drizzle two tablespoons of olive oil over bread, and sprinkle two teaspoons of Tony Chachere’s Original Creole Seasoning over bread. Place in oven and bake until slightly browned, about 8-10 minutes. Remove and let cool.

Remove feta cheese from brine, and place in an oven proof baking dish. In a medium size bowl, add tomatoes through parsley, and stir until combined. Drizzle in 2 teaspoons of olive oil, remaining 2 teaspoons of creole seasoning, and stir. Top the feta cheese with vegetable mixture, and bake, uncovered for 20 minutes.

Remove from oven and immediately drizzle with remaining olive oil and balsamic glaze. Serve with Tony Chachere’s toasted baguette or pita.